Editor and Publisher Krista Harris of Edible Santa Barbara in California writes about this recipe: “My great-grandfather was Sicilian, but sadly I did not inherit any recipes from the Sicilian side of my family. That hasn’t stopped me from visiting Sicily and from exploring its cuisine. This salad is typically made in the winter, but I can usually find oranges and fennel at the market in the fall. You can use navel oranges or blood oranges or a combination of the two. It makes a great accompaniment to holiday feasts or simple weeknight suppers.”
Ingredients
- 6 oranges (include some blood oranges if available)
- 1 large fennel bulb
- ½ red onion
- Handful of black olives, pitted
- Olive oil
- Salt and pepper
Preparation
With a sharp knife, cut the peel and white pith off of each orange and slice crosswise into ¼-inch-thick rounds. Remove some of the green feathery tips from the fennel bulb and set aside. Cut off and discard the stalks. Cut the bulb in half and then cut into very thin slices (use a mandoline if you have one). Cut the red onion into very thin slices. Arrange the orange slices on a large platter. Add the fennel and onion slices and scatter the olives on top. Drizzle with a little olive oil, then add some of the reserved fennel fronds on top and season with salt and pepper.
